Sticky Chicken

So I have made this before and it's always very yummy. Oddly enough, while it got thumbs up from everyone, both my sister-in-law and my husband thought it tasted kind of like breakfast sausage. I have no clue why they thought this. Maybe it's the sweetness of the glaze combined with the red pepper flakes? I don't know. Regardless, this is delish. I like to serve it over some basmati rice with a little bit of the left over glaze poured over it. 

Sticky Chicken

adapted from This Mommy Cooks

Prep Time: 5 minutes, plus 4-5 hours to marinate

Cooking Time: 15-20 minutes

Servings: 4

Ingredients

4 boneless, skinless chicken breasts

1 cup reduced fat coconut milk

1/2 TBS chopped ginger

1 tsp ground black pepper

1/2 tsp red pepper flakes

Glaze:

3/4 cup rice vinegar

1/2 cup of sugar

3 TBS soy sauce

1/2 tsp red pepper flakes

Directions

Pound out each chicken breast to even thickness. Marinate the chicken in the coconut milk, ginger, pepper and red pepper flakes for 4-5 hours. 

In a small saucepan over medium-high heat, bring the ingredients for the glaze to a boil. Cook the mixture until it thickens, about 8-10 minutes. Remove from the burner and set aside.

Place a grill pan over medium heat and add the chicken. Cook on each side for 5-8 minutes. In the last few minutes of cooking, baste the chicken with the glaze.

Enjoy!